A soup is a dish obtaining most of its flavor from a liquid created by extracting flavor from solids such as meat and vegetables.

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What actual effect does a Parmesean rind added to soup have?

The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add? Does it flavor the soup to a degree ...
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6answers
24k views

Why heat soup in a blender?

Several times lately I have seen people recommend a particular brand of (very expensive) high powered blender. Each time one of the main selling points for them is that the blender is so powerful ...
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2answers
1k views

Fresh vs Frozen Broccoli for soup?

Is there a substantial difference in using fresh vs frozen broccoli when making Broccoli Cheese Soup? And if I do make the substitution, should I thaw it first or put it in frozen?
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3answers
10k views

Never ending soup; is it actually safe?

In the poor student or youth worker days it was popular to have never ending soup; a large pot on the stove that was topped up with new and leftover ingredients when available. Normally the pot was ...
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2answers
290 views

What are the optimal simmering times for each stage of a traditional phở?

Several of my associates and I consider ourselves phở connoisseurs, of a sort, and one thing we've noticed is the drastic variation in the quality of the broth served at various establishments. The ...
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9answers
23k views

Difference between soup and stew

What are the technical differences between a soup and a stew. Specifically, I've always had some confusion on the differentation of stew and soup. For the most part, you can tell the difference by ...
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4answers
5k views

What's the difference between gazpacho and normal soups?

Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at. Could you heat gazpacho and ...
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5answers
16k views

What are common techniques for adding eggs to soup?

I have seen different techniques for adding eggs to soups. They seem to be a polarizing topic - I have known people to find the sight of "raggy" soup disgusting, and I have family members who won't ...
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5answers
9k views

Adding pasta to soup

Is there any way to add pasta to soup without the pasta doubling in size and getting mushy in the fridge later.I've even tried putting uncooked pasta in with the same result.
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2answers
746 views

Selecting [corn] for Pozole?

I have between 7pm tonight and 5pm tomorrow to make a pozole. Specifically, it will be a red pozole styled chili, using a rubbed and smoked seitan 'meat' to sub for pork. The dish will be vegan. What ...
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3answers
951 views

Can I use flour to make a carrot soup more thick?

I made a carrot soup without the use of a blender as described in previous question link. Which was to chop the carrots and onions really small. The problem is that the result is quite watery. In ...
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4answers
3k views

Carrot soup and avoiding the use of a blender?

Most recipes for carrot soup I encounter require a final stage of blending/whizzing to get the creamy texture. Eg: recipe1 recipe2 recipe3 Can the blender/whizzer be avoided? How must the recipes ...
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3answers
495 views

Made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it?

I made a ginger carrot soup with coconut milk but accidentally made it too salty, how do i fix it? From some google searches - one said to put raw potatoes to absorb the salt. I am not sure if that ...
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3answers
4k views

How can I use my crock pot for a stove top soup?

Some soup recipes want the soup to cook on the stove for a few hours. Most of the time it is not a problem for me to do that if I am home. However, sometimes I have to leave the house for a few hours ...
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2answers
1k views

If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
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3answers
2k views

What is the Purpose of Using Onions in (Almost) Every Soup Recipe?

Almost every soup recipe seems to call for sauteed onions. For instance, I'm looking up recipes for squash soup, and every single one calls for onions -- but every soup recipe I can think of uses ...
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1answer
296 views

How to roast mixed vegetables together?

For a soup, I want to roast carrots, potatoes, tomatoes, peas, onions etc., so what would be the procedure? If I put them together in a vessel and close the lid off, they'll get watery. If I put ...
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4answers
3k views

How do I use a Chinese spoon?

In Asian restaurants the soup comes with a flat-bottomed spoon. It seems awkward to use this spoon as one would a "western" spoon. Is there a special technique to using a Chinese Spoon? What is ...
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3answers
120 views

Will roasted corn work as soup croutons?

How can I can use roasted corn to make a soup more interesting? I was thinking about boiling and then some kind of a heat-blast, but I am not sure how to achieve this kind of effect.
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2answers
466 views

Cooking Chicken meat with bones in soup is better than cooking Chicken bones in soup? [duplicate]

Possible Duplicate: How do I optimize my chicken stock for the best flavor at the lowest cost? Which soup will be better? The soup with just the chicken bones only or the soup with both the ...
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3answers
2k views

Why is the Chicken too hard in the outside but soggy in the inside?

I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...
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1answer
171 views

Why are some kind of packets-soups boiled up in lukewarm water, while normally just stirred into already boiling water?

Inscription on packets-soups from supermarket states: Stir the soup-meal into lukewarm water, boil it up, and wait 5-10 minutes. Ready to eat. Normally the inscription says that you should boil ...
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1answer
2k views

What is the correct consistency of a cream soup?

Some cookbooks give advice, but it is conflicting. Some say "it should coat the back of a spoon", which I find terribly confusing - my best try to imagine the result will work with a wide range of ...
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3answers
2k views

How to thaw soup without noodles going mushy

I made a great vegetable soup in which I also put noodles and beans. Fresh, it was perfect. I froze most of it in small containers to thaw as I needed them. The problem is that when I thaw them, the ...
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5answers
4k views

How to reduce the heat from peppers in my tomato soup?

I just made tomato soup with two cans of tomatoes with jalapeno peppers in it. The soup has turned out to be too spicy. How can I reduce the spicy (heat) level of the soup?
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1answer
908 views

Udon soup seasoning

What is the name of the seasoning traditionally available for the diner to add to their Udon soup and what is in it? I'm referring to the (I think) mix of spices that add a bit of a kick to the soup. ...
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1answer
956 views

Using yellow instead of green zucchini in vegetable soup

Can I use yellow zucchini instead of green zucchini in vegetable soup or is there a significant difference of between them?
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9answers
428 views

Looking to add some texture to my tomato soup recipe

I have been working on perfecting a tomato soup recipe for the past month or so and I've reached the point where the soup itself is to my liking. I am now trying to figure out the garnish and so far ...
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2answers
9k views

What is vietnamese pho? What exactly does it consist of?

What exactly is pho? I know it's a type of vietnamese cuisine. What does a bowl of pho typically consist of? What are the bare requirements to consider it pho?
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1answer
1k views

Tomato skin in roasted tomato soup?

In preparing roasted tomato soup, which includes tomatoes that I roast in the oven at 200 °C (392 °F) for 30 minutes, and then simmer for a long time, I am having an issue with tomato skins. I find ...
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3answers
901 views

Freeze Soup very quickly Without Destroying the Content In Fridge?

I am trying to finish soups faster. I have very heavy iron kettle and it takes years to become cold. I use a water container with ice with it but the hot water still takes a lot time to become cold. I ...
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2answers
9k views

How to create a soup with frozen chicken?

I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
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2answers
508 views

3:1 ratio of oil:vinegar, vinaigrette — how can I use this in soups?

The introduction in the book, Ratio: The Simple Codes Behind the Craft of Everyday Cooking mentions that this mixture can be used to flavor meat and many other dishes. I have created many soups and I ...
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4answers
4k views

How to use Bones in Soups?

I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
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3answers
5k views

Which parts of a chicken are used to make chicken soup?

I boiled a chicken legs for over 2 hours in low temperature. The soup is yellow and with very soft chicken. It tastes very good after adding some salt. Which part of chicken is the most appropriate ...
2
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2answers
246 views

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?

Why do gazpacho recipes have you put garlic and salt together, then mash with an egg? What is the purpose?
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9answers
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Fix a bad vegetable soup

I threw a whole bunch of vegetables in the crock-pot with water and realized I had forgot to buy meat for it. I cooked it anyways and it is extremely bland. Any ideas on what I can do to fix it now? I ...
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3answers
596 views

How to fix the protein content of my minestrone?

I love minestrone, but am concerned that it doesn't contain enough protein. It usually contains pasta, tomato, zucchini, savoy cabbage, carrots and garlic. What could I add to enhance the protein ...
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5answers
2k views

Why did my tomato soup turn thick and brownish?

I tried to improvise a tomato soup following these steps: Slice tomatoes, briefly stir-fry for aroma, together with some onions, garlic pepper, salt, and a bit of sugar. While still hot, purée all ...
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1answer
346 views

How much water in potato-leek soup (Vichyssoise)?

Larousse De La Cuisine (American Edition) has the following recipe for vichyssoise: 250g leeks 250g potatos 50g butter 1.75L water 200mL crème fraîche I was cooking 3 times as much soup, so I ...
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8answers
15k views

What can I do to add more flavor into my beef barley soup?

This time around my beef barley soup is tasting a bit on the plain side. It has the right amount of saltiness but is lacking in the flavorful department. The ingredients used thus far have been: Beef ...
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2answers
21k views

What is a substitute for celery root in a soup?

I don't have access to celery root (celeriac). What can I use instead? Are there any suitable alternatives?
3
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3answers
568 views

Best way to cook lentils?

Everything I have read says that you do not need to soak lentils like you would beans. Unfortunately the last several times I have cooked lentils they have seemed a little chalky. Should I be ...
3
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1answer
28k views

Using anise seed instead of star anise

I have wanted to make Vietnamese pho bo for a while, and a simple recipe I found calls for 6 star anise. I couldn't find this, and instead bought some anise seed since I read anise seed is used as a ...
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4answers
3k views

Counter to bitterness in soup

My minestrone turned out too bitter. How can I counter it? The soup contains tomatoes, pasta, Savoy cabbage, celery, carrots, burnt sautéed garlic, thyme, oregano, salt and pepper. Sugar seems to be ...
2
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1answer
223 views

Can I adjust soup texture right before serving?

I'm terrible at getting the right texture for soups and stews. Adding boiling water to adjust the texture right before serving is my usual response. Would this work as a long-term solution, or does it ...
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3answers
6k views

How can I stop my soups sticking to the bottom of the pot?

I like cooking soups, however often as not the lentils or oats stick to the bottom of the pot and start to burn. I like cooking my soups over several hours in a large pot. How can I avoid this?
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4answers
10k views

How do you properly soak and cook barley?

I am going to be making a beef barley soup and need to soak the pearl barley overnight. There are no directions on the back of the package and so I am unclear on what to do. There is a recipe for a ...
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2answers
10k views

How to gauge orzo's change in volume from dry to cooked for a soup?

I am working on a scratch chicken, vegetable orzo soup. I'm not following any particular recipe, just shooting from the hip. I usually come up with a good meal but the problem I always run into though ...
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7answers
30k views

How do I keep soup from being bland?

I've been experimenting with soups recently and trying different recipes, and I've found that I often come out with a good soup that's a bit too bland in taste. And yes, salt and pepper makes a huge ...